I followed this method this past week, started with rye and then fed the starter with white flour once a day for a week. I made a GREAT bread this weekend with it. Thanks for these easy instructions. I am now going to try to maintain it in the fridge with weekly feedings. Question: I noticed that some recipes call for fed starter and some just say starter. SO does that mean for a recipe I'd take it my starter out the night before, feed it, and let it sit out overnight before I bake with the next day? or can I take it out just a few hours before? Should I always assume, regardless, that I should feed the starter 6-12 hours before baking with it? Thanks!

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